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Sukhothai Soup |
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Another great recipe from Madeleine Greey's Get Fresh! (Macmillan 1999). As a tester for her cookbook, this was my favourite recipe. Try this delicious East meets West soup recipe to warm you up! Perfect to serve at your Thanksgiving dinner too.
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| 1 |
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butternut squash (baked and strained) |
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| 1 tsp |
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vegetable oil |
| 1 Tbsp |
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ginger, grated |
| 1 |
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medium red onion |
| 2 |
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ripe pears, peeled and chopped |
| 4 cups |
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chicken stock |
| 1 tsp |
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salt |
| 2 tsp |
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brown sugar |
| 1 tsp |
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Thai red curry paste |
| 1 can |
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low-fat or regular coconut milk |
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| Preheat oven to 375 degrees F |
| Cut the squash in half, scoop out the seeds and bake on a lightly greased (or use parchment paper) cookie sheet. Put in the oven and bake until tender (about 50 minutes). Once cool enough to handle, scoop out the flesh into a medium-sized bowl. |
| Heat a large soup pot at medium, add the oil, sauté the red onion until tender. |
| Add the ginger and curry paste. Stir often for these ingredients burn easily and cook about one minute. |
| Add the chicken stock, squash, pears, salt and sugar. Bring to a boil and simmer for 15 minutes. |
| Return to soup pot, bring to a simmer then stir in the coconut milk. Cook until thoroughly heated. |
| Serve garnished with freshly chopped coriander.
Serves 4 |
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Madeleine Greey |
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Carrot Soup |
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| 4 Tbsp |
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butter |
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| 2 |
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cloves garlic |
| 2 |
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medium onions, chopped |
| 4 |
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carrots, peeled and sliced into 1/2-inch pieces |
| 1 |
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celery stalk,sliced into 1-inch pieces |
| 2 |
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medium potatoes |
| 5 cups |
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hot chicken stock |
| 2 tsp |
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salt |
| 1/4 tsp |
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freshly ground black pepper |
| 1/4 tsp |
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dill |
| 1 cup |
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milk or cream |
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fresh parsley, chopped, for garnish |
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| Melt butter in a large saucepan over medium heat. Add garlic and onions and sauté until tender. |
| Add carrots and celery and cook for another 10 - 15 minutes. |
| Add potatoes and stir until coated. |
| Mix in remaining ingredients, except milk and parsley. Reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. |
| Pour carrot mixture into a food processor, a little at a time, and puree. |
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